A standing rib roast is much simpler to carve than chicken and many other forms of meat, despite its thickness. The question is how to carve a standing rib roast.
There are four main steps in the carving process:
- Step 1: Trim the roast
- Step 2: Cook the roast
- Step 3: Remove the bones
- Step 4: Carve the meat
Each step has some tips for the best result at the end.
Now, let’s get right into the details!
How To Carve A Standing Rib Roast?
There are several methods for standing rib roast. The most straightforward approach is to trim and cook it first. Then, take the bones out and slice the roast. Finally, carve your roast evenly to achieve a tender steak.
Let’s dig into each step for more details.
Step 1: Trim the roast
Start by trimming the meat down to about 1/4 inch or less. Then, place it on a chopping board or another flat surface.
Make a cut in the fat cap along the roast’s edge with a carving knife. You can use any sharp tool instead.
Slice horizontally all across the roast, cutting the fat in one chop. To control the track of the knife, peel aside the fat layer when you go.
To make the roast juicy, leave an 18-inch fat layer on the top.
Step 2: Cook the roast
The first way is you can also BBQ ribs on a gas grill, although it will take more work. It would be best to cook the bones with the roast. Remember to place the fat side up in the roasting pan.
Gently rub the roast with pepper and salt. You can also add spices, herbs, and garlic to the rub. Putting vegetables and potatoes together is also a good idea.
Cook the meat in the oven at 350°F until the internal temperature hits 125°F. It may take about 2 hours.
If you want to remove the bones at this stage, simply flip the roast over. The bones will face up for you to take out quickly.
Allow a prepared roast to rest for 30 minutes before carving. The resting time will make your food juicier. You can also carve easier.
It would be best if you kept your roast at room temperature. There is no need to cover it while it’s cooling.
Step 3: Remove the bones
The bones run down one of the meat’s external borders. The bones’ tips protrude from the flesh. Because they won’t lay flat on the chopping board, use them as support while cutting.
Place the meat on a smooth surface; the flatter and smoother the surface, the simpler your cut.
Grasp the ends of the roast bones, then cut following the curvature of the bones. The bones come to an end about midway into the roast.
Choose a sharp and more prolonged knife than the roast’s width to achieve a clean cut. You may eliminate all of the bones at once with a sharp carving knife.
Raise the bones as you can reach the roast bottom. It’s simpler to see the bones if you lay the roast on its edge.
There is usually some meat left on the roast. Remove the meat if needed. You can also keep the bones for another purpose, such as preparing a stock.
Step 4: Carve the meat
This step is quite complex yet essential. We will divide it into some smaller steps for a clearer explanation.
- Carve the leftover fat
After being cooked, the fat appears white and a bit brown.
Hold the roast firmly, then remove the fat parts. You need to slide the knife underneath and slice it horizontally across the meat.
Hold the cutting knife in such a manner that it extends all the way over the flesh.
Clear as much as you can in one session. If there is any leftover fat, gently go over it with the knife one more time.
You can leave the fat on the roast if you want. Then, when eating, everyone can choose to keep or cut this part depending on their preference.
- Find the grain’s direction
When you carve the roast against the grain, it becomes juicier than usual.
Cutting across the grain also reduces the length of the fibers. Then, you will have a higher-quality steak.
To do so, check the roast carefully to perceive the muscle fibers. They look like small lines.
- Cut the roast
Start from the end and cut the roast vertically. You can put it underneath the center part of the knife to make your cuts neat.
Slice through the flesh with as little effort as possible. The idea is to minimize sawing motions, which may come with a sharp knife and two or three lengthy strokes each slice.
Standing roast pieces must be at least 12 inches wide. Although thicker slices are juicier, some individuals like more meat per bite.
This video will show you some more details about carving the standing rib roast. Follow the man’s instructions, and you will have a perfect result.
Extra Tips For Carving A Standing Rib Roast
The four steps above are enough to get a good result. If you want to maximize your experience, try out these tips:
- You can use the rib roast to make prime rib steak. Standing roasts are always bone-in ribs, although store-bought products may contain extra meat.
- Ribeye cuts are roast rib slices that have removed the fat, bones, fat, and leaner tendons.
- Standing rib roasts often have from 2 to 7 ribs. They can be rather hefty. The fat content of the larger ribs is higher, but the smaller ones are softer and leaner.
Frequently Asked Questions
Beginners may find it difficult to carve the roast. Here are some of their frequently asked questions.
1. What knife should I use to carve the roast?
A chef’s knife is the ideal tool for slicing fresh meat. It is also the most versatile knife in the kitchen, capable of performing various jobs.
2. How can I tell which direction the grain in beef runs?
Check parallel lines on the muscle fiber going down the flesh. Then, slice them at 90 degrees to tell which way the grain is running.
3. Can I cut the rib roast before cooking?
Yes, you can. This way can make your steak juicer. However, you will have some difficulties in carving the roast. It would be better to trim the fat and cook your dish beforehand.
The Bottom Line
Carving a roast is a skill that becomes better after several practices. Once you know the way, you can bring out the best of the roast.
We have shared with you some tips and tricks to solve the concern of how to carve a standing rib roast. Hopefully, they can help you with your cooking time.
If you need any further information, please feel free to ask. Thank you for reading!